Milky breadsticks
Overview
Milky breadsticks, crispy and fragrant breadsticks with less oil and less sugar. My mother took a bite and said: good. First, it’s not too sweet, second, it has a crispy texture, and third, you can eat it without fear of spoilage and it can be stored for a long time. I said: Then you can eat it slowly as a snack.
Tags
Ingredients
Steps
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Prepare raw materials: high-gluten flour, whole wheat flour, sugar, milk powder, salt, yeast, butter.
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Place high-gluten flour, whole wheat flour, milk powder, sugar, salt (put the sugar on two corners respectively), and yeast in the middle of the flour. (The bread machine I use)
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Pour the measured water into the flour, start the kneading process, and knead until the dough forms and is slightly chewy.
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Add butter and continue kneading until the dough becomes smooth and chewy. (The dough for this breadstick is slightly hard, otherwise it won’t be easy to shape)
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Then use your hands to organize it into a round shape and place it in a basin to start the hair styling process.
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When the dough slowly expands to double in size, it is complete when there is an obvious small pit when pressed with your hands and the dough does not rebound.
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Deflate the dough and knead it into a dough and let it rest for 10 minutes.
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Take out the dough and slowly roll it out.
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Roll the dough into a large, evenly-thick sheet, 0.3 to 0.5 cm thick. (I didn’t roll it round enough, please ignore it)
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Cut the large dough sheet into strips about 0.1 cm wide (because I eat it at home, I don’t cut the dough neatly, so the lengths are different)
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Knead the small noodles with your hands to smooth the edges, then place them on the baking sheet and let them rise for 10 minutes. Preheat the oven to 180 degrees and 170 degrees. After preheating, place the bread sticks in the oven and bake for 20 minutes. When the surface is golden brown, take it out and let it cool.
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Finished product.
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Finished product.
